Sunday, 27 July 2014

Recipe: Seriously Easy Oat Cookies

Confession: I am a hopeless baker. I love cooking, but when it comes to desserts and sweets I just can't quite get things right! This little recipe however is totally stress-free and a sure crowd pleaser if you've got visitors. It also uses basic ingredients you've almost definitely already got on hand so is pretty cost effective. They have a wonderfully soft, doughy consistency, hence being a cookie rather than a biscuit! I make them almost every weekend and keep them fresh in a glass jar.



The original recipe, the location of which has escaped me since scribbling it down, suggested adding raisins. I am a raisin hater, so while I'm told that this works perfectly well I have opted for straight up chocolate chip. I've also made different versions using shredded coconut, chopped almonds and white chocolate chunks.

  • 50g butter/margarine (it really doesn't matter what brand or if you go in for a low fat option like me.
  • 50g caster sugar
  • 1tbsp honey
  • 1 egg
  • 50g wholemeal flour
  • 1tsp baking power
  • 80g porridge oats
  • 50g of your chosen additive (I used plain chocolate chips for this batch)
  1. Heat your oven to 180c/160c (fan assisted) or Gas Mark 4 and grease yourself a large baking tray.
  2. Mix margarine/butter with sugar in a large bowl, then stir in the honey. I let my butter get to room temperature first to make it easier, but you could also use an electric whisk.
  3. Add the egg and cinnamon and mix well.
  4. In a separate bowl combine oats, flour, baking powder and chocolate chips and mix thoroughly. Add to butter mixture and fold in to ensure evenness.
  5. Pop onto the tray using a dessert spoon and gently flatten the dollops slightly.
  6. Bake for 10-12 minutes or until cookies start to turn golden.
  7. Let 'em cool on the tray for a few minutes before moving to a cooling rack, then store in an airtight container if you can resist gobbling them all up!
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